CD Skripsi

Pembuatan Konsentrat Protein Daging Ikan Patin (Pangasius Hypophthalmus) Menggunakan Pelarut Etanol Dengan Konsentrasi Berbeda

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This research aims to determine the effect of ethanol solvent with different concentrations on the characteristics of catfish meat protein concentrates which include yield, proximate, and amino acids, to obtain optimal concentration. This research was conducted in 2 stages: first stage, the making of catfish meat flour, 2) making catfish meat protein concentrates using ethanol solvents with different concentrations (65% ethanol, 75% ethanol and 85% ethanol). The analysis showed that the use of ethanol solvent with different concentrations had a significant effect on the characteristics of protein concentrates. Ethanol solvent with a concentration of 85% was the best concentration in the production of protein concentrate with a yield, ash, water, protein, fat, and amino acid content was 80.42%, 19.44%, 6.35%, 68.37%, 0.55%, and 50.25%, respectively.
Keywords: Protein concentrate, catfish, ethanol

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0059)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0059)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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